Kicking off soup season here with a quick French Onion Soup at home!
We used a food processor to slice up the onions, then used our @mieleusa induction cooktop to easily caramelize the onions. The induction maintains the temperature, so they cook evenly without any scorching or burning.
The low sodium beef stock works great. If you’re vegetarian you can use a hearty mushroom based stock by either making it from scratch or using a store bought vegetable stock and adding dehydrated mushrooms to it.
Lastly, instead of using a crock, we simply sliced up the baguette and topped it with the shredded Gruyere cheese. The crostini was placed under the broiler in our @mieleusa 30″ wall oven for a couple of minutes, then we topped our soups with the cheesy bread.
Easy and delicious, Enjoy!
For more recipes follow our resident chef, Chef Saba Wahid on Instagram – @saba_wahid
Full Recipe:
French Onion Soup
• 6 large yellow onions, peeled and thinly sliced in a food processor
• 3-4 Tbl olive oil
• 2 Tbl butter
• 1 teaspoon brown sugar
• Kosher salt
• 2 cloves garlic, minced
• 8 cups low sodium beef stock or mushroom stock for vegetarians
• 1/2 cup dry white wine
• 2 bay leaves
• 2-3 sprigs fresh
• A few grinds of fresh ground black pepper (to taste)
• 8 slices baguette, cut on a bias
• 1 1/2 cups grated Gruyere
Directions:
In a large thick-bottomed pot, bring the olive oil to a medium heat. Add the onions and toss to coat with the olive oil. Now add the sugar, mix through, and lower the temperature to a medium low.
Stirring often, cook the onions, until they have softened and started to lightly brown, about 15 to 20 minutes.
Add the butter and cook, stirring often, until the onions start to fully brown, about 15 more minutes. Now, add the minced garlic and cook for a minute more. Season with salt and pepper
Add the wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
Now, add the stock, bay leaves, and thyme. Bring to a boil, then lower to a simmer, covered, for about 30 minutes.
While the soup is simmering, slice up the baguettes, and place on a sheet tray.
Turn the oven broiler on to the highest setting.
Brush both sides of the baguette slices lightly with melted butter or olive oil (optional)
Put in the oven on the top rack and toast until lightly browned, about 2-3 minutes. Remove from oven.
Turn the toasts over and sprinkle with the grated Gruyere cheese. Return to oven when you’re ready to serve and bake until the cheese is bubbly and lightly browned.
Now, season the soup to taste with more salt and add freshly ground black pepper. Discard the bay leaves.
Lastly, ladle the soup into a bowl and transfer one or two cheesy crostini on top of each bowl of soup.
ENJOY!